Wednesday, February 08, 2012

Sunetra's Peyajkoli Maach -- Fish with Spring Onion

If you have been reading me for a while you know that I do not have a personal profile on FB. I have my own reasons for that. And anyway I am a late bloomer so I might get on finally when I am the last one standing. I did my eyebrows only in the late twenties so I still have a chance. I am that kind of a person.

I however have a Page for my blog on FB which you can checkout by clicking on the Facebook icon on the top left column of this page. If that confuses you click here. When I started that Page I did not have a clear direction in mind. It was just one more thing which I did and then never logged in again. Recently however I do engage in a lot of discussions there. It is interesting to throw out ideas amongst like-minded people even if that means discussing one's lunch.

In one of these discussions, Sunetra(whom I do not really know) said her husband made a peyaajkoli rui for her. That sounded darn interesting. The next thing you know I have bought a fresh striped bass from the Asian Market, a bunch of vibrant green peyajkoli(green onion/scallion) and am asking Sunetra (whom by the way I still do not know) how to make a peyajkoli rui.

Sunetra (who btw also does not have a clue about me) very kindly writes down all the steps and shares the recipe right there on the message thread. I make it with the fresh striped bass. Peyajkoli Maach turned out to be really delicious.The fresh taste of the green onions mingled with the spices and fish. It is a delight. I cannot be thankful enough to her for giving us a nice lunch. It is a dish I am going to make again...and again...and again until I get tired of peyaajkoli.

Thank you Sunetra, whom I still do not know and go IPO FB.

Peyajkoli or green onions (or scallion or spring onion) is a very winter thing for me. Like cauliflower and tomatoes and dhonepata it reminds me how good a warm sun can feel and how reading a book wrapped in naphthalene scented quilts is one of the many joys of life. Usually with Peyajkoli I make either a vegetarian aloo-peyajkoli or a chingri diye peyajkolilike my Mother did. So this recipe with fish was definitely a new and loved dish.

I did a couple of new things while cooking fish this time which I also think might help you.

I broiled the fish.Usually for a Bengali style gravy I fry the fish. Taking a friend's suggestion I broiled it in my toaster oven. It turned out perfect and with 90% less oil. Win-Win.

Second my onion paste sometimes tends to get bitter. So I boiled the onions and then made a paste. No bitterness and the paste could be stored for a week.

If you are not a fish eating glutton but still want to make this dish, skip the fish, up the potatoes, add in some cauliflower and taste the vegetables in season. Sunetra says you can also do it with eggs. If you eat fish then of course you have no reasons to dither.

Striped Bass (or any other sweet water fish) - 4 steak size pieces cleaned and scale removed.
Rub fish with turmeric and salt. Keep aside for 20-30 mins. Then fry in hot mustard oil. I usually shallow fry the fish and at times even broil them in the oven at 400F (toaster oven settings). The latter really works well even for rui etc. For shallow frying about 3-4 tbsp oil is required while for broiling in the oven just 1-2 tsp is good.

Chop two bunches of green onion in 1" pieces. Chop a medium sized potato in long thick slices.

Make onion paste. Sometimes my onion paste made in the grinder gets bitter so I boil and then make a paste of the onions. This also stays well for a week in the refrigerator.

If you have oil remaining after frying fish, use the same else heat some more.

When spices start dancing add about4 tbsp of onion paste followed with 1/4tsp of sugar.
Fry the onion paste till it starts browning and there is no raw smell.

Add about 1 tsp of ginger paste. Fry for a minute.

Next add a tomato finely chopped. Fry the tomato till the tomato becomes all mush and oil starts separating from the masala.
Add three quarters of the chopped green onion and potato slices. Fry till the green onion starts wilting.

Add1 tsp of coriander powder3/4 tsp of Cumin powder1/2 tsp of red chili Powder (optional)
Sprinkle a little water and fry the masala for few minutes along with the green onion and potato.

Now add about 3/4 cup of warm water, salt to taste and let the gravy simmer and come to a boil. Once the potatoes are cooked and you have tasted and adjusted the spices slide in the fried fish pieces. Add the rest of the chopped green onion. Let it cook in the gravy for few more minutes. Switch off. Keep covered and serve warm with white rice.

39 comments:

I love fb interactions of this kind. You get to learn something new and delicious. Besides, your fb page discussions are always robust and fun to take part in. Saw the Dicken Chetan Bhagat one too late to jump in. :-)

Broiling the fish is a great idea. I usually shallow fry on my cast iron skiller but it spatters my cooktop. Will try this the next time I get my hands on some good fish.

Used to own a splatter screen a long time ago. I would forget to use it most of the time. Even now, I cook fish once in a blue moon, so I don't mind the splatter that much if it is a particularly good piece of fish.

India te winter e peyanjkoli mach was such a popular/common item at home....tomar recipe pore mone pore gelo..Coincidentally i made peyanjkoli-begun-mach this weekend..was a bit hit with the friends who came for dinner (for me it was the first time to cook it like this)...something like "chyanchra"..will post the recipe.

I echo Cham here Sandeepa ..have my profile there but I really dont know how to make good use out of it :-)..and about peyanj koli..I do think tender spring onions do add nice texture and this is what that is available here also ..so ami eyita hi use kori..hugs and smiles@Dayeeta - peyanjkoli-begun-chingri is my all time fav..

Sounds like a great recipe !! Peyaj koli alu torkari is a favorite Veg dish and you get fresh stuff here, green stem and all in Saudi Arabia.. but the sweet water fish variety is very limited... hence not into experiementing with fish here. but will definitely try this the moment i land up in India. thanks for sharing

Even I did my eyebrows very late in life, in the later part of my early 20s. And then two years ago. That's the only two times I've done it. And then I haven't had a haircut in five months I'm having fantasies about nicely groomed hair!

we ate so much rui machh growing up, that by the time i was in my twenties (while you were doing your eyebrows) i stopped eating rui completely. the only exception i would make was when it had peyajkoli in it. and peyajkoli is still the one thing i miss the most. i can't find it anywhere in this country.

The recipe looks yummm....i was looking for some authentic bong fish recipes and tumbled upon ur blog, liked quiet a few recipes..m gonna try this and as well as ur fish in cilantro sauce and btw it was really fund reading ur blog :)

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Predominantly a Bong, who loves being a Mom and loves to cook among other things for the li'l one and the big ones.She loves to write too and you will find her food spiced up with stories. Mainly a collection of Bengali Recipes with other kinds thrown in, in good measure. A Snapshot of Bengali Cuisine